Spanish Paprika Chicken Recipes

PAPRIKA BAKED CHICKEN THIGHS

Steps:

• Combine all the ingredients for the Meat Spice Blend in a small container and shake until well combined. You will use ONLY 2 Tbsp of this blend in the recipe (Note 1). Save the rest for another time.
• Preheat oven to 450°F with the baking rack in the middle.
• Remove the skin and trim off any fat off the chicken thighs.
• Add the 8 chicken thighs (~ 1 lb 3 oz) to a ziplock or a large bowl, together with 2 tbsp of oil or mayonnaise, 2 Tbsp of the Paprika Meat Spice Blend and 1/2 tsp of salt. Mix well, massaging the spices well into the chicken.
• Add the chicken to a 9"x9" baking pan and bake, uncovered, in preheated to 450°F degrees for 45 to 55 minutes or until the chicken thighs are easily pierced with a fork or knife and juices run clear when pierced. If you have an instant read thermometer, insert it into the thickest part of the meat and it shold register 165F.Garnish with sprinkled parsley if disired.

CHICKEN BREAST IN SPANISH PAPRIKA RECIPE

Steps:

• This chicken recipe makes approximately eight servings as a tapa or four servings as a first course.
• Pat the chicken breasts dry. Cut the chicken breasts in half. Pour flour into a paper or plastic bag and add 1 tsp. of salt. Place several pieces of chicken into the bag and shake it to coat them. Repeat until all pieces of chicken are coated in flour.
• Pour approximately 1/4-inch of olive oil into a large frying pan and heat on medium. Brown the chicken on both sides, then set them aside for later.
• Finely chop the onion. Remove the stem, seeds, and membrane, then finely chop green pepper. Pour the olive oil into a medium frying pan and sauté vegetables on low heat until onions are translucent and peppers are soft. In the same frying pan, raise heat to medium and add flour. Fry flour, stirring constantly. Slowly add chicken broth while continuing to stir until sauce thickens. If necessary, add more flour to thicken. Add paprika and salt and continue to stir.
• Pour mixture into a bowl and process with a stick blender until sauce is smooth. Alternately, whirl in food processor.
• Return chicken breasts to the frying pan and pour the sauce over chicken. Simmer until chicken is fully cooked, about five to seven minutes. Serve with fried potatoes, pasta or rice.

ONE POT PAPRIKA CHICKEN AND RICE

Steps:

• Combine and stir all the spiced.
• In a bowl, drizzle half of your olive oil onto the chicken and then coat with half of the spice mix.
• Add the rest of the olive oil onto a pan on medium-high heat.
• Using tongs, carefully sear each of the chicken thighs, 2-3 minutes on each side (not cooking it through all the way). Set the chicken aside on a plate when seared.
• In the pan, add the rice, rest of the spice mix, chicken broth, and lemon juice, stirring and gently scraping the bottom of the pan to make sure there aren't any burnt sections.
• Bring the heat to high and let the rice and liquid boil for 3 minutes, stirring every so often.
• Lower the heat to low, add the chicken on top of the rice, and cover for 15 minutes.
• When done, shift the chicken to a side and stir in the frozen peas and corn into the rice. Turn off the heat. Cover again with the lid for 2-3 minutes for the peas and corn to steam before serving. Top off with the juice from a wedge of lemon.

SPANISH PAPRIKA CHICKEN

Steps:

• Place chicken breasts in a shallow dish.
• Sprinkle with lemon zest and drizzle with lemon juice.
• Turn to coat well, cover and refrigerate for at least 1 hour or up to 4 hours, turning occasionally.
• In a small bowl mix paprika, thyme and half each of the salt and pepper.
• Remove the chicken from the lemon juice, shake off the excess juice and pat dry with paper towel.
• Rub the paprika mixture evenly over chicken breasts and set aside for about 10 minutes.
• In a large non-stick skillet heat half the olive oil (1 Tbsp) over medium high heat and brown the chicken breasts on both sides until golden brown.
• Remove the chicken from the pan, add the rest of the oil, ham, onion and garlic to the pan and cook stirring for about 5 minutes, or until the ham is becoming crisp.
• Add the wine and bring to a boil.
• Cook stirring for about 3 minutes or until the wine is almost evaporated.
• Add the chicken stock and remaining salt and pepper, stir to combine.
• Return chicken breasts to the skill and bring to a simmer. Cover and cook for 20 minutes or until chicken is no longer pink and juices run clear when pierced.
• Sprinkle with parsley before serving.
• Enjoy.

SPANISH CHICKEN STEW

Steps:

• Marinate chicken in 1 1/2 tsp Sweet paprika, seasoning and a splash of olive oil. Leave for an hour, or longer if possible.
• Preheat oven to 190 C, then heat 2 tbsp of olive oil in a casserole or tagine.
• Fry chicken for a couple of minutes each side until browned then remove.
• Add the onion, garlic, carrot and fry on a medium heat for 5 minutes or until softened.
• Add the red pepper and remaining spices, stir fry for 1 minute then return chicken to the pan.
• Add the tomatoes, dried spices, stock and sherry vinegar then bring to the boil, season, then cover and put in the oven for 1 hour until the chicken is cooked through.
• Add the chopped olives and stir through.
• Serve with couscous.

ROAST CHICKEN WITH SPANISH PAPRIKA AND HERB-ROASTED SMASHED POTATOES

Steps:

• Butterfly the chicken.
• Tuck wing tips behind shoulder. Transfer to large rimmed baking sheet. Using fingertips, separate skin from chicken over breasts and thighs. Insert 1 thyme sprig between skin and flesh over each breast and each thigh. Repeat with second chicken. Mix 2 tablespoons coarse kosher salt and 2 teaspoons paprika in small bowl. Sprinkle all over chickens.
• Transfer uncovered chickens, skin side up, to refrigerator; chill at least 8 hours or overnight.
• Preheat oven to 400°F. Place potatoes in 11x7x2-inch baking dish. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon paprika. Sprinkle with salt and pepper; toss. Drizzle chicken with 2 teaspoons oil. Place chicken and potatoes in oven; roast until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour. Let chickens rest 10 minutes.
• Meanwhile, toss potatoes with 1 tablespoon chopped thyme. Return to oven and roast until tender and skins wrinkle slightly, about 5 minutes. Coarsely smash. Cut chickens into breast, wing, thigh, and leg pieces. Transfer to platter. Drizzle some drippings over; serve.

SPANISH-STYLE CHICKEN PAPRIKA

Steps:

• Heat a large, non-stick frying pan or saute pan. Add the chorizo and fry until crispy. Remove using a slotted spoon, drain on kitchen paper, and set aside. Keep 1 tablespoon of the chorizo oil in the pan and drain off any excess. Add 1 tablespoon of the olive oil. (See below, Use the chorizo oil for frying.) When hot, add the onion and garlic and fry for 6-8 minutes over a medium heat, stirring occasionally, until the onion starts to brown. Spread the onion over the bottom of the baking dish. Preheat the oven to 200oC (fan 180oC/400oF/Gas 6). Pour another tablespoon of the oil into the pan. Season the chicken and brown over a medium heat for 10 minutes, turning once. Place on top of the onion. Add the final tablespoon of oil to the pan, tip in the mushrooms, and season with pepper. Fry for about 3 minutes over a medium-high heat, stirring occasionally, until starting to brown. Stir in the paprika and cornflour. Pour in the stock, stirring to deglaze the bottom of the pan, and simmer for 1 minute. Stir in the soured cream and heat until just starting to bubble. Pour the mushroom sauce over the chicken in the dish. Scatter over the chorizo and olives. Cover with foil and bake for 15-20 minutes or until bubbling around the edges. Serve sprinkled with the parsley. KEYS TO PERFECTION Use the chorizo oil for frying Fry the chorizo in a hot, dry pan over a medium heat for about 1 minute until the fat starts to run, then increase the heat for 2 minutes until crispy. Stir frequently so it doesn't burn. Remove using a slotted spoon. Use 1 tablespoon of the spicy red oil released by the chorizo for frying the onion and garlic: its smoky paprika flavour adds depth to the dish. Don't use any more, as it can overpower; instead, top up with olive oil. Mary Berry Cooks the Perfect is available in paperback with an exclusive tote bag from 3 November. DK, £20.00

PAPRIKA CHICKEN

Steps:

• Chop up onions, chilli (if using), garlic and celery and fry in olive oil until translucent.
• Place in a bowl and then fry off chicken thighs in same pan
• Once thighs are golden, tip back in onions, garlic etc.
• Add the tomato puree and fry for another 1-2mins
• Add chicken stock, tinned tomatoes (chop if necessary), lemon juice
• Simmer for 1:15mins and at the same time preheat oven to 220c/Gas mark 8
• Deseed and slice peppers, toss in olive oil
• Roast peppers until slightly charred in oven
• Once peppers are cooked add to stew
• Before serving, season to taste (your chicken stock may already contain salt) and add the chopped flat leaf parsley.
• Serve with rice or a nice crusty bread